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Traditional black forest cake recipe11/12/2022 ![]() Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings.If you like more icing double this recipe.Add the vanilla and pour in the Kirsch until it's a good consistency.Gently fold in the dry milk and icing sugar.Whip the cream until it forms stiff peaks. The day you're going to serve this cake prepare the icing.Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist. Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake.Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.If the icing is too thick add Kirsch or cherry juice. Add the icing sugar, salt and espresso and mix well. In a bowl beat the butter until light and creamy.Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake. Bake for 20 minutes or until a tooth pick comes out clean. Add the dry ingredients alternately with the buttermilk and mix well.Sift the dry cake ingredients together.Preheat the oven to 350☏ Line the bottom of three 9 inch round cake pans with parchment.Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight. Pit most of the cherries leaving about 10 for decoration on top of the cake.Chill for at least an hour before serving. Run a palette knife around the edge of the cake to smooth out any cream this should coat the outside of the cake with a thin layer of cream which will help the chocolate pencils to stick to the cake.ĭecorate the outside of the cake with a tightly packed line of chocolate pencils, then spoon the glazed cherries into the centre. Lay a second sponge on top, press down gently, then repeat the layering process, finishing with a final layer of sponge. Spread half of the jam over the top and then top with half of the cream. Set one slice on a cake stand or serving board and then spoon over 3 tablespoons of the reserved kirsch. To assemble the cake, using sharp bread knife, cut the sponge into three equal slices. Add the cornflour mixture, cook for a further minute and then set aside to cool completely. Line the base and sides of the tin with baking parchment. Drain the cherries, reserving the kirsch, then fold them into the cream.įor the decoration, put the fresh cherries and jam into a saucepan and cook over a high heat for 2 minutes until glossy. Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin. Remove from the oven and leave to cool completely.įor the filling, whisk the cream, vanilla and icing sugar until soft peaks form. Carefully pour the mixture into the lined tin and bake for 40 minutes. In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl.įold the egg whites into the chocolate mixture a third at a time. Sift in the cocoa powder and fold in, keeping as much air in as possible. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 22cm/8½in spring-form cake tin with baking paper.Ĭombine the egg yolks and sugar in a freestanding mixer and whisk over a high speed for 3 minutes until pale, fluffy and doubled in volume. ![]()
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